A hands-on cooking class culminating in dinner served with wine.
Move over, mashed potatoes! Join Program Director, Michelle McKenzie, as she explores some of winter's most exciting produce. These recipes are delicious on their own, and are the perfect sides for the celebratory meals of the holiday season:
This class includes our Knife Skills manual as well as our 30-page Cooking Fundamentals booklet and a coupon for 20% off an 18 Reasons class of your choosing. The vegetables cut in this class will be used to create our favorite Vietnamese Salad; beer and bread will also be served.
A hands-on cooking class culminating in dinner served with beer and wine. Book sales provided by Omnivore Books.
Sara Deseran has a cookbook coming out this September, and her SF tour includes this very special class at 18 Reasons. We're ready to celebrate our neighbor's release with some slow cooking and a cold cerveza!
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Chips and Salsa
Guajillo-braised Beef Short Ribs
Mama Virginia's Chile Verde Taco
Marina Girl Salad
La Palma Tortillas
Viola Buitoni is excited to reveal “I Misteri del Risotto Perfetto," The Mysteries of a Perfect Risotto!
Nothing impresses as a well-executed risotto, nor it is easier, yet so many are terrified of tackling it. The aim of this session will be to debunk those fears. I will speak about the different kinds of rice suitable for risotto and the importance of good stock. I will teach kitchen tips for foolproof outcome and share a variety of flavors to grace risotto.
This class includes our Knife Skills manual as well as our 30-page Cooking Fundamentals booklet and a coupon for 20% off an 18 Reasons class of your choosing. The vegetables cut in this class will be used to create our favorite Vietnamese Salad; beer and bread will also be served.
This class includes our Knife Skills manual as well as our 30-page Cooking Fundamentals booklet and a coupon for 20% off an 18 Reasons class of your choosing. The vegetables cut in this class will be used to create our favorite Vietnamese Salad; beer and bread will also be served.
w/ Kayoko Akabori + Yoko Kumano from Umami Mart A discussion and demonstration; includes a tasting of select food and wine will be served.
Ever wonder what exactly umami is, or what it tastes like? Ask a chef in Japan, and they’ll usually just say that it means “delicious.” But… what is “delicious” exactly?
In this hands-on cooking class, Simran and Stacie will teach you how to make a variety of sweet and savory Indian snacks from samosas to fritters, dippings sauces and, of course, spiced chai. Along the way we’ll cover the basics of sourcing and using Indian spices and other pantry staples, as well as tricks and techniques for simplifying these classic treats. Class will culminate in a tasting of dishes made in class (=tea party!).
Join Simran and Stacie for an introduction to Gujarati cuisine of Western India. We’ll cook a quartet of spiced vegetarian dishes that are wonderfully healthful and easy to cook, making them a wonderful addition to your everyday cooking repertoire. We’ll also make a simple roti, and several side dishes to complement the meal we will enjoy together at the end of class. Along the way we’ll cover Indian spices and pantry basics as well as core techniques that will help you take your Indian cooking to the next level!
